1. Carefully shell the shrimp, but leave the last shell segment and the tail attached. With a small, sharp knife, divide the shrimp by cutting half-way through them down their backs and lifting out the black and white intestinal veins with the point of the knife.

2. Wash the shrimp under cold running water and pat them dry with paper towels. Sprinkle them with the salt and pepper.

3. Pour the oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 350°F on a deep-frying thermometer.

4. One at a time, dip the shrimp into the flour and shake off the excess. Then immerse each shrimp in the beaten eggs, roll it in the crumbled rice sticks to coat it all over and drop it into the hot oil.

5. Fry the shrimp, in batches of 5 or 6, for 2 or 3 minutes, turning them frequently with a slotted spoon until they are golden brown and crisp.

6. As they brown transfer them to paper towels to drain while you deep-fry the rest. Serve at once.